I have noticed after making just a few meals that my dome reaches operating temp. quicker when I move the fire to the right side as opposed to the left or back. Do individual ovens have a "sweet spot" ? ? ?

In my experience, wind is a factor in fire intensity which in turn affects the dome and hearth temp. My oven faces south and usually the winds are out of the W, anything more than about 15 mph affects the fire intensity on the E (right) of my oven. The last time I fired a couple of weeks ago, just after a cold front, the wind was out of the SE and the W (left side) was about 50 degrees behind the rest of the oven. Seems that too much wind keeps the flames down, thus the lagging temp on that particular side. If there is little or no breeze or the wind is out of the N, all is equal and good. I usally just add am extra log or 2 to the cooler side and keep the fire stronger on that side until it catches up. Its only a factor on heat up, once everthing is burned clear and my IR shows surface temps of around 1000F and I let it saturate for 15 or 20 minutes, everything remains pretty equal.
I would also add that I always build a raging scary fire - flames up the flue and lapping out the entrance, but the side that catches the wind burns lower and slower from I'm guessing, the turbulance created by the wind.

My fire fills the whole thing, but I did notice last weekend when we had an unusual (cold) wind blowing right into the oven that it was hard to get hot and impossible to keep hot. I only made 3 of the 6 I was planning, in fact.

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